Featured Ingredient: Frozen Herbs
Yesterday at the farmers’ market, I bought enough sage to last me dozens of dishes and it only cost me 2 bucks. For the same price at the grocery story, I can get just enough for a couple uses and it often looks less than inspiring. At this time of year you can really load up on fresh herbs like basil, cilantro, mint and sage for crazy low prices. But the problem is that they don’t last very long, even if the roots are placed in a jar with water. To the rescue is the mini muffin pan.
To preserve delicate herbs such as the aforementioned, I first wash them free of any grit, chop them up finely, stuff them into mini muffin cups and top with water.
All you do then is slide the tray into the freezer, wait until frozen, pop out the herb cups and freeze in a zip-top bag. Granted, these herbs won’t be good for garnishing. But you can toss them straight from the freezer into pasta sauces, soups, chili and other dishes that require simmering.
This is one of those cases where I love the silicon muffin cups. Their flexibility makes it really easy to unmold frozen items. If your herb cups get stuck, try placing the bottom of the tray in warm water momentarily. Be careful that you don’t go too long and melt the contents.
Anyone else out there have good experiences with freezing and using fresh herbs